Chocolate Cupcakes with Heart Toppers

Name: Chocolate Cupcakes with Heart Toppers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 2/3 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup hot water; 1/2 cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 teaspoon vanilla extract; Heart-shaped sprinkles (for decorating)

Highlighted under: Oven Kitchen

I absolutely love making these Chocolate Cupcakes with Heart Toppers! The rich cocoa flavor combined with a velvety, smooth frosting creates a delightful treat. They are perfect for special occasions or just to brighten an ordinary day. As I whip up the batter, the entire kitchen fills with a delicious aroma that makes my mouth water. Topping them off with heart-shaped decorations adds a personal touch that anyone will adore. No celebration is complete without these irresistible cupcakes!

Created by

Winifred Calder

Last updated on 2026-01-08T12:02:36.241Z

When I first attempted these cupcakes, I knew I wanted them to be special. After some trial and error, I discovered that adding a touch of espresso powder enhances the chocolate flavor without making them taste like coffee. This small secret has turned my cupcakes into a crowd-pleaser!

I've also found that letting the cupcakes cool completely before frosting them prevents the icing from melting away. I can’t express how satisfying it is to watch the frosting swirl perfectly onto the cupcakes, making them look as fabulous as they taste!

Why You Will Love These Cupcakes
Decadent chocolate flavor that satisfies every craving
Adorable heart toppers that make them perfect for celebrations
Ultra moist texture that keeps you coming back for more

Perfecting Your Chocolate Batter

The key to a deep chocolate flavor in your cupcakes lies within the cocoa powder. Opt for high-quality, unsweetened cocoa to ensure a rich taste. When mixing the dry ingredients, make sure to sift them well to prevent clumping. This step helps to aerate the flour, resulting in a finer crumb texture in the finished cupcakes. I recommend using a whisk to combine the dry ingredients evenly for a lighter batter.

When incorporating the wet ingredients, do so gently. Over-mixing can develop the gluten in the flour, leading to denser cupcakes. Instead, fold them together using a spatula until just combined. The addition of hot water at the end is crucial—it not only helps to break down the cocoa, enhancing the chocolate flavor, but also contributes to creating an ultra-moist cupcake.

Frosting Like a Pro

The frosting can make or break your cupcake experience, so it's essential to get it right. Start with soft, room-temperature butter. This allows for easier blending and a smoother texture. Beat the butter until it's fluffy and pale; this can take about 2-3 minutes. Gradually add the cocoa and powdered sugar while mixing on a low speed to prevent a sugar cloud in your kitchen. Mixing in milk helps to achieve the desired consistency, creating a spreadable, yet sturdy frosting.

For an extra touch, consider adding a pinch of salt to your frosting. This balances the sweetness and enhances the overall chocolate flavor. If your frosting turns out too thick, add a teaspoon of milk at a time until the desired spreadability is achieved. Also, choosing heart-shaped sprinkles for decoration not only adds a visual appeal but also allows personalization, making your cupcakes even more special.

Ingredients

Gather these ingredients to make your chocolate cupcakes.

Cupcake Ingredients

1 cup all-purpose flour
1 cup granulated sugar
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup hot water

Frosting Ingredients

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Heart-shaped sprinkles (for decorating)

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to create your delicious Chocolate Cupcakes.

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

Mix Dry Ingredients

In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.

Combine Wet Ingredients

In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients.

Add Hot Water

Stir in the hot water until the batter is smooth. It will be thin, which is normal!

Fill & Bake

Pour the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 15 minutes or until a toothpick comes out clean.

Cool the Cupcakes

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting

In a bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk, then mix in the vanilla.

Frost the Cupcakes

Once the cupcakes are completely cool, frost them generously with chocolate frosting and adorn with heart-shaped sprinkles.

Enjoy your delightful creations!

Pro Tips

Ensure your ingredients are at room temperature for the best mixing outcome. For a richer chocolate flavor, consider adding a dash of espresso powder to both the batter and frosting.

Make-Ahead and Storage Tips

These chocolate cupcakes can be made ahead of time, making them perfect for busy schedules. Once baked, allow them to cool completely, and then store them in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Wrap each cupcake tightly in plastic wrap and place them in a zip-top bag. They can last in the freezer for up to three months. Thaw them at room temperature when you're ready to enjoy.

If you're frostings for later use, you can keep the frosting stored in the refrigerator for up to a week. When ready to use, make sure to let it sit out to return to room temperature and then give it a quick re-whip to restore its creamy texture. This strategy helps you prep for parties or special events without the last-minute rush.

Troubleshooting Common Issues

If your cupcakes come out dense instead of light and fluffy, it may be due to over-mixing the batter or excessive incorporation of flour. Make sure to gently fold the wet and dry ingredients together until just combined. Additionally, using expired baking powder or baking soda can lead to inadequate leavening, so fresh ingredients are crucial for successful rise.

If you find your cupcakes have a flat top instead of a dome, check your oven temperature with an oven thermometer. Sometimes ovens can be off by quite a bit, affecting baking outcomes. Ideally, they should bake at 350°F (175°C) until a toothpick inserted comes out clean. For even baking, rotate your cupcake pan halfway through the baking time.

Questions About Recipes

→ Can I use milk instead of buttermilk?

You can substitute milk with a splash of vinegar or lemon juice added to it to mimic the acidity of buttermilk.

→ How do I store leftover cupcakes?

Store them in an airtight container at room temperature for up to three days or refrigerate for up to a week.

→ Can I freeze these cupcakes?

Yes, you can freeze unfrosted cupcakes for up to 3 months. Just let them cool completely before wrapping them tightly.

→ What can I use instead of eggs?

You can use applesauce or flaxseed meal mixed with water as a substitute for eggs in this recipe.